Recipe Share By Deniece Tui
200g salted butter – I used 150g ghee + 50g salted butter
200g plain flour
150g semolina flour
1/2 tsp baking soda
3/4 tsp vanilla extract – my own addition
Beat butter and icing till light and fluffy.
Add in plain flour, semolina flour, baking soda and vanilla extract, and mix to a dough.
Roll into round balls, flatten, decorate and place on lined baking tray.
Bake at 160C for 25 mins.
I rolled into 8g balls to accommodate my smallest daisy plunger.
Baked at 150C for 27 mins.